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August 3, 2023

American Leg of Lamb Shawarma


Recipe Provided By
Chef Daryl Shular, CMC


American Leg of Lamb Shawarma



  • 5 pounds American Lamb leg 

Spice Rub:

  • 1 cup plain yogurt
  • 2 ounces lemon juice
  • 2 ounces olive oil
  • 1 ounce red wine vinegar
  • 4 garlic cloves, minced
  • 1/2 cup yellow onion, chopped
  • 1 ounce kosher salt
  • 1 ounce ground black pepper
  • 1/2 ounce sumac
  • 1/2 ounce turmeric
  • 1/2 ounce paprika
  • 1/2 ounce coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground mace


For the Spice Rub: In a bowl, combine yogurt, lemon juice, oil and vinegar; mix with a whip until smooth. Add garlic, onion, salt, black pepper, sumac, turmeric, paprika, coriander, cumin, nutmeg, cayenne, cloves and mace; mix until evenly incorporated. Once rub is combined, carefully rub thoroughly and evenly over leg of lamb; marinate 12 to 24 hours prior to roasting. 

Place the marinated lamb onto a roasting pan or sheet pan with roasting rack; cook at 325°F for 2 hours to desired doneness. Once desired temperature has been reached, remove from oven; rest at room temperature for 3 minutes prior to service.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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